recipe
HOMEMADE CANADIAN AND PEAMEAL BACON
5.0

If you haven’t tried making homemade bacon, you’re missing out on a real treat. The hardest part of making bacon is waiting for it to cure. Traditional Canadian Bacon is different from the American version in that the Canadian way is to roll the bacon in peameal before cooking (cornmeal is an easily obtained substitute).

The American version of Cana...

Show More
Ingredients
1
gallon cool water
6
teaspoons pink salt (prague powder #1)
1
tablespoon juniper berries
1
tablespoon black peppercorns
2
bay leaves
1
teaspoon whole cloves
1
teaspoon allspice
1
cup brown sugar
3/4
cup pickling salt
5
pound pork lion, divided in half
Ingredient Tips
Curing
The bacon cures for 10 days.
Smoking time & temp
Smoking to an internal temperature of 150 degrees in the Grill Top Infuser takes about 2 hours.
Directions
Takes 2 hours, 30 minutes (30 minutes prep, 2 hours cook)
1

Combine the cool water with brine cure ingredients.

2

Stir to dissolve salts and sugar.

3

Trim fat from pork loin.

4

Divide loin in half and submerge in the brine cure. Weigh the loin down with a plate if needed to make sure it is submerged.

5

Cover and let the loin cure for 10 days under refrigeration.

6

Tie the loin with butcher's twine for uniform size.

7

Sprinkle the loin with cracked black pepper.

8

Place the loin inside of the Grill Top Infuser with smoking chips added.

9

Smoke the bacon covered for one hour. Remove the Grill Top Infuser lid for the second hour of cooking.

10

Smoke with indirect heat until the bacon reaches an internal temperature of 150 degrees, about 2 hours. The bacon is ready to eat or use in recipes.

Made this recipe? What did you think?
Cooking Notes
Share your tips, tricks, and cooking notes with others.
Thanks for sharing your note!
Once it's been approved, it will display here.

500
Need help? Our Customer Support can help you with any prroduct-specific questions.